Cucumber Raita Recipe: The Coolest Side Dish for Summer Meals

Last updated: 3 November 2026

Cucumber Raita Recipe: The Coolest Side Dish for Summer Meals

When the temperature crosses 35 degrees outside and you have a plate of hot parathas or spicy biryani in front of you, cucumber raita is exactly what you need. Cold curd, cool cucumber, and a hint of roasted cumin — it is the most refreshing thing on any Indian table. In Hindi, this cucumber raita recipe is called kheere ka raita (खीरे का रायता).

Cucumber raita seems simple, but it has one tricky part: keeping it thick. Cucumber is about 95 percent water, and if you do not handle it properly, your raita turns into a thin, disappointing puddle. This recipe shows you exactly how to avoid that problem.

Kheere Ka Raita Kaise Banta Hai? (खीरे का रायता)

Short answer: Kheere ka raita is made with grated cucumber, thick curd, roasted cumin and salt. Salt the cucumber, squeeze out the water, mix it into whisked curd, and chill it. It takes about 10 minutes, plus 20 minutes in the fridge.

Kheera, khira and khire all mean cucumber. Raita is also spelled rayta. These are the 5 simple steps for khire ka raita:

1. Grate the cucumber. Use 1 medium cucumber, about 100 grams.
2. Salt and squeeze. Add a quarter teaspoon of salt, wait 5 minutes, then squeeze out the water in a clean cloth.
3. Whisk the curd. Beat 300 grams of thick curd until smooth.
4. Add the spices. Mix in half a teaspoon of roasted cumin powder and half a teaspoon of salt.
5. Mix and chill. Fold in the cucumber and chopped coriander. Chill for 20 minutes and serve cold.

The full recipe with exact amounts and tips is below.

Ingredients You Need (Serves 4)

Simple ingredients, but the curd quality makes or breaks this recipe. Fresh, thick curd is essential because it needs to absorb cucumber's moisture without losing its body.

• Fresh homemade curd, full-fat and thick — 300g (one and a quarter cups), from InstaCuppa Automatic Curd Maker
• Cucumber (English or Persian preferred) — 100g (1 medium), grated or finely diced
• Roasted cumin powder — 1g (half teaspoon)
• Rock salt or sea salt — 2g (half teaspoon)
• Fresh coriander leaves, chopped — 5g (2 tablespoons)
• Green chili, finely chopped — 2g (half teaspoon, optional)
• Garlic, grated — 2g (half small clove, optional)

Step-by-Step Recipe (10 Minutes Prep + 20 Minutes Chill)

1. Prep the cucumber (2 minutes + 5 minutes wait). Peel the cucumber if the skin is thick. Grate it using the fine side of a grater (or dice finely for a chunkier texture). Sprinkle with a quarter teaspoon of salt and let it sit for 5 minutes. Then wrap in a clean cloth and squeeze hard — you will be surprised how much water comes out. This step is not optional. Skipping it guarantees watery raita.
2. Roast the cumin (2 minutes). Dry-roast the cumin powder in a small pan over medium heat for 30 to 60 seconds until fragrant. Stir to prevent burning. Let it cool completely before adding to the curd.
3. Mix the curd base (2 minutes). Whisk 300g fresh curd in a bowl until smooth. Add the roasted cumin, salt, garlic (if using), and green chili. Stir well.
4. Add the cucumber (1 minute). Fold in the squeezed cucumber and chopped coriander. Taste and adjust the salt.
5. Chill (20 to 30 minutes). Cover and refrigerate. Cold raita tastes most refreshing on a hot day. Serve it chilled.

Why Fresh Homemade Curd Makes Better Cucumber Raita

Cucumber raita has only two main ingredients — curd and cucumber. When there is nowhere for bad curd to hide, quality matters more than ever.

• Holds cucumber moisture: Thick, freshly set curd holds the last bit of water from the squeezed cucumber without turning thin. Thin curd turns runny much faster.
• Clean, simple taste: With so few ingredients, every flavor shows. Fresh curd has a clean, mild tang that goes well with cucumber. Any off taste in the curd shows up in a recipe this simple.
• Live cultures: Curd is set by live bacteria from the starter. Fresh homemade curd still carries these cultures when you eat it. The number of bacteria changes from batch to batch, so we do not quote one figure.

3 Tasty Variations

1. Mint Cucumber Raita

Add 10g chopped fresh mint and swap the chili for 1g sugar. This is the ultimate cooling version for summer pulao. The mint adds a burst of freshness. The calories stay about the same as plain cucumber raita. For a mint-only version, see our pudina raita recipe.

2. Greek Yogurt Cucumber Raita (Tzatziki Style)

Strain the curd for 4 to 6 hours using the InstaCuppa Greek Yogurt Maker. You get a thick, dippable raita similar to Greek tzatziki. Strained curd has more protein. USDA lists plain whole-milk Greek yogurt at 9 grams of protein per 100 grams, against 3.5 grams for plain whole-milk yogurt. It also has more calories. It works beautifully as a dip with pita or papad. For the Greek dip, see our tzatziki recipe.

3. Boondi Cucumber Raita

Mix 20g soaked boondi (chickpea flour pearls) into the cucumber raita. The crunch of boondi with the cool cucumber creates a perfect contrast. Great with biryani. Boondi is fried, so this version has more calories than plain cucumber raita. For the full method, see our boondi raita recipe.

Common Mistakes to Avoid

• Not squeezing the cucumber: This is the most common mistake. Cucumber is about 95 percent water. If you skip the squeeze, your raita will be a thin puddle within 10 minutes. Grate, salt, wait, squeeze — every time.
• Using thin store-bought curd: With only two main ingredients, thin curd has no backup. The raita will taste bland and watery. Always use fresh, thick, set curd.
• Skipping the cumin roast: Raw cumin tastes bitter and flat. Thirty seconds of dry-roasting transforms it into a warm, aromatic spice that defines cucumber raita's flavor.
• Keeping it for more than a day: Cucumber keeps releasing water even after squeezing. By day two, the raita is thin and the cucumber is limp. Make fresh each time, or store the curd-spice base separately and add cucumber before serving.

Frequently Asked Questions

Sources

1. Yogurt, plain, whole milk - USDA FoodData Central, SR Legacy 171284: 61 kcal, 3.47 g protein, 3.25 g fat, 4.66 g carbohydrate, 121 mg calcium per 100 g.
2. Cucumber, with peel, raw - USDA FoodData Central, SR Legacy 168409: 95.2 g water, 15 kcal, 0.5 g fibre per 100 g.
3. Salt, table - USDA FoodData Central, SR Legacy 173468: 38,800 mg sodium per 100 g.
4. Yogurt, Greek, plain, whole milk - USDA FoodData Central, SR Legacy 171304: 97 kcal, 9 g protein per 100 g.
5. InstaCuppa Automatic Curd Maker - product page (price, about 40-45°C, 1 litre, 6-8 hours).

We checked the facts on this page against these sources on 3 November 2026.

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• Raita Recipes: 12 Variations for Every Indian Meal (2026) (Pillar)
• Raita Recipe: The Perfect Cooling Side Dish for Any Indian Meal
• Raita for Biryani: The Best Recipe That Balances Every Spice
• How to Make Curd at Home: Foolproof Method for Every Season
• Cucumber Juice Benefits: Real Nutrition, Best Time to Drink & Side Effects